Commis Cook

Responsibilities:

• To provide food services to all guests, internal and external, in a manner that isprofessional, efficient yet friendly and second to none
• To provide functional assistance as assigned in the section
• Ensure that HACCP is followed consistently and professionally
• Prepares all raw cooking materials and other required products
• Prepares thorough mis-en-place as featured for the menu
• Prepares orders according to the recipe and ensures that portioning is correct
• Stores all raw food materials according to the standards
• Works closely with the Chef De Partie, Junior Sous Chef, and Sous Chef
• Ensures that all hygiene standards are observed when preparing the food materials
• To follow and enforce all Hotel's rules and regulations at all times
• Ensure that the department's rules and regulations are observed at all times
• Maintain personal grooming and hygiene standards
• Provides functional assistance and direction to the kitchen's daily operations
• Produce a high level of food quality to satisfy the needs of guests
• Ensure that all standard recipes are followed in the preparation process
• Be aware of the Safety policy of the section
• Be stationed at the buffet station at times of the buffet period if required
• May be assigned to any other kitchen if required
• Cleans and maintains work areas, cold rooms, and all equipment
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values

Requirements:

• Minimum of 2-3 years of experience in a similar role
• A WSQ Food Safety certificate is an asset
• Excellent customer service and teamwork skills
• Strong planning, organizational, and time management skills
• You can work under pressure and ensure compliance with health and safety procedures